Really? Does this even need an introduction? Lemon Vodka, Strawberry jam, Lemon vodka cupcakes, lemon vodka icing… Life doesnt get much better. You do need to make the vodka the day before… The longer it sits the better it gets. Or you can just buy Limoncello, but a) its presweetened, so if you make this you control the sugar content and b) the russian in me just always has vodka in the house. PS These are non-dairy.
To make the Lemon Vodka:
1 cup vodka (use a good quality vodka)
the zest of 3 lemons
the juice of 1 lemon
Combine the vodka, the lemon juice, and the lemon zest in a tupperware or empty bottle. Shake vigorously, and refrigerate over night.
Strawberry Filling
8oz fresh strawberries, hulled and halved or quartered depending on size
1/4 cup water
3 tbsp sugar
1 lemon, juiced
1 tsp cornstarch
1/2 tsp salt
Combine the cornstarch and lemon juice in a small bowl and mix together. Add the rest of the ingredients to a saucepan, and then add the the cornstarch/lemon juice mix. If you feel that the strawberries aren’t as ripe as can be and may be sour, you can add more sugar to offset the sourness of the fruit. Bring to a boil and then allow to simmer for 20-30 min, until the water has reduced and the jam is nice and thick. Taste it periodically and make sure that the jams taste is to your liking. Once it’s ready, allow it to cool completely before working with it.
(If you have any leftover, make these : Strawberry Pop Tarts
Cupcakes – yields 12 cupcakes
1.5 sticks unsalted margarine, at room temperature
3/4 cup sugar
3 eggs, at room temperature
1/4 cup almond milk
1/2 cup lemon vodka
1/2 tsp vanilla extract
1/2 tsp salt
2 cups flour, sifted
1 tsp baking powder
Sift together the flour and baking powder, add the salt and set aside. Preheat your oven to 350F and line a cupcake tray with liners.
Add the margarine and sugar to a large bowl and beat on low-medium speed until creamy. Blend in the almond milk, and then add the eggs, one at a time, until fully incorporated. Add in the alcohol and vanilla and beat until smooth. Add the dry ingredients in 3 stages, fully incorporating them into the batter.
Scoop the batter into your cupcake tray, dividing it equally between the 12 cupcakes and filling the liners about 2/3 of the way up.
Bake for 18-20 min or until a tooth pick inserted into the center of the cupcakes comes out clean. Cool completely.
Lemon Drop Icing
2 tbsp lemon vodka
8oz tofu cream cheese
4 cups powdered sugar, sifted
Combine the lemon vodka and the cream cheese in a large bowl. Beat in the powdered sugar in 1/2 cup increments until fully incorporated. Set aside. If you want to turn this into a frosting, add more sugar until it thickens and then pipe on to the cupcakes
Putting it together
Using a melon baller or a small spoon, scoop out some of the cupcake from the top center. Fill with the strawberry jam. Spoon the icing over the cupcake. Top with some lemon zest thats sitting inside the vodka. Enjoy!
koshericious
